Orange Shortbread
Yield
18 servingsPrep
40 minCook
50 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
room temperature |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
sugar
granulated |
|
| 2 | tablespoons |
orange zest
finely grated |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
room temperature |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
sugar
granulated |
|
| 3E+1 | ml |
orange zest
finely grated |
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
cornstarch
|
|
Directions
Grease and flour a 9-inch square baking pan.
Beat butter and the ½ cup sugar with electric mixer until creamy.
Beat in orange peel.
Stir in flour and cornstarch until blended.
Spread mixure in prepared pan.
Chill 30 mins.
Heat oven to 350℉ (180℃).
With a sharp knife, score dough in 1½x3-inch bar.
Sprinkle with remaining tablespoon sugar.
Bake 50 minutes or until golden.
Cut through score lines.
Cool in pan on rack.
